Mustard Free Cucumber-Basil Beet Tonic
This vibrant blended drink is earthy, bright, and surprisingly refreshing — the kind of thing that makes you feel good just looking at it. Beet brings a deep, jewel-toned color and natural sweetness, while cucumber keeps things cool and light. Fresh basil adds an herbal lift, and a little grated ginger with lemon juice gives the whole thing a gentle zing that wakes up your palate. A touch of honey rounds it all out without making it cloying. The process is simple: blend everything together, then press it through a fine-mesh strainer so you're left with a silky, pulp-free tonic that looks almost too pretty to drink. For anyone navigating condiment-heavy kitchens where hidden ingredients can sneak into even the most innocent-looking beverages, this one is completely transparent — every single ingredient is whole, fresh, and easy to verify. Serve it over ice with a sprig of basil or a few cucumber slices and it's instantly the most beautiful glass on the table.
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Learn more →Ingredients
2 servings
- 1 medium beet (about 6 oz), peeled and roughly chopped
- ½ medium cucumber (about 5 oz), roughly chopped
- ½ cup fresh basil leaves, loosely packed
- 1 tsp fresh ginger, peeled and grated
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 tsp honey
- 1 cup cold water
- ¼ tsp fine sea salt
For serving
- ice cubes, for serving (optional)
- fresh basil leaves or cucumber slices, for garnish (optional)
Instructions
- 1
Add the chopped beet, cucumber, basil leaves, grated ginger, lemon juice, honey, cold water, and sea salt to a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Set a fine-mesh strainer over a large measuring cup or bowl. Pour the blended mixture through the strainer, pressing the solids firmly with the back of a spoon until only dry pulp remains and all liquid has passed through.
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